Sunday Brunch For One - Popover Edition

I woke up craving popovers. I lay in bed and day-dreamed about a tender, custard filled roll with a crispy exterior and an extra savory flavor. Sometimes you just know what you want. 

Popovers are really easy. Easier than muffins, easier than pancakes. And as with anything that puffs up in the oven they just feel really really fancy. 

I put on a kettle to make tea. Because first thing first, right? Then I kissed Mr. Tooth goodbye before he headed out to do his weekend-y things like rock climb with his friends and train his coworkers rascally dog. The morning was mine to do with what I pleased. 

UMAMI TOOTH'S EXTRA SAVORY POPOVERS

Makes 12 large popovers

4 large eggs

1 1/4 Cup flour

1 1/4 Cup milk

1 tsp kosher salt

1/2 cup finely grated Parmesan cheese

Pinch of nutmeg

Lots and lots of cracked pepper

12 small pats of Butter

Preheat the oven to 425 degree. Put your muffin tin in there to preheat with the oven. 

Mix all ingredients except the butter until well blended. If there are a few lumps that's fine. Let your batter rest on the counter while you drink tea and you call your Mom or something. 

When the oven is preheated remove the muffin tin and add a pat of butter to each muffin cup. Put the tin back in the oven for 2 minutes or so, just long enough for the butter to sizzle and start to brown. Hang up with your Mom when you hear the butter. You will need both hands for the next step. 

Using a 1/4 cup measuring cup fill each cup 2/3 full. Put your muffin tin back in the oven for 25 minutes. Do not open the door. Ever. At all.  Be patient. Sit in front of the oven and watch science (magic?) at work while your popovers puff up and get brown. 

When the timer goes off, pull your popovers out and work quickly with a pair of tongs, setting each one on a wire rack and piercing once or twice with a sharp knife to let the steam out. This will keep them from collapsing. 

Enjoy with some sautéed veggies or just by themselves. I ate mine with green beans sautéed in butter and left over champagne, garnished with almonds and dill. Fancy brunch for one!